CRP 3 - Beer Recipe - Brewer's Friend

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CRP 3

256 calories 26.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 256 calories (Per 12oz)
Carbs: 26.9 g (Per 12oz)
Created: Sunday September 13th 2015
1.077
1.020
7.5%
49.7
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Dry Malt Extract - Pilsen12 lb Dry Malt Extract - Pilsen 42 2 48.7%
4.40 lb American - Caramel / Crystal 120L4.4 lb Caramel / Crystal 120L 33 120 17.8%
2 lb American - Black Malt2 lb Black Malt 28 500 8.1%
1 lb American - Chocolate1 lb Chocolate 29 350 4.1%
0.75 lb United Kingdom - Carastan (30/37)0.75 lb Carastan (30/37) 35 34 3%
1.50 lb Molasses1.5 lb Molasses 36 80 6.1%
3 lb Brown Sugar3 lb Brown Sugar 45 15 12.2%
24.65 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Chinook0.5 oz Chinook Hops Pellet 13 Boil 60 min 9.8 8.3%
1.50 oz Northern Brewer1.5 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 17.64 25%
2 oz Northern Brewer2 oz Northern Brewer Hops Pellet 7.8 Boil 30 min 18.08 33.3%
2 oz Cascade2 oz Cascade Hops Pellet 7 Boil 5 min 4.21 33.3%
6 oz / $ 0.00
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
66 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 388 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal Steep Infusion -- 152 °F 45 min
5 gal Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.73 gal (50.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.73 gal (2.9 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 3.06 12.2  
Mash volume with grains 3.71 14.8  
Grain absorption losses -1.02 -4.1  
Remaining sparge water volume (equipment estimates 9.65 g | 38.6 qt) 9.93 39.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.28 5.1  
Pre boil volume (equipment estimates 12.73 g | 50.9 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 12.98 51.9
Equipment Profile Used: System Default
"CRP 3" Baltic Porter beer recipe by Jo Simard. All Grain, ABV 7.46%, IBU 49.73, SRM 50, Fermentables: (Dry Malt Extract - Pilsen, Caramel / Crystal 120L, Black Malt, Chocolate, Carastan (30/37), Molasses, Brown Sugar) Hops: (Chinook, Northern Brewer, Cascade)
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  • Last Updated: 2015-10-10 17:37 UTC